This recipe was provided by our Guest Chef Paul Ainsworth.


10 Chicken thighs (de boned and cut in half)

20 slices green jalapenos

Chicken Thigh Marinade

250g buttermilk


5g garam marsala

5g smoked paprika

Chicken seasoning

150g garam masala

150g salt

combine both together for seasoning the chicken when cooked

Chicken crumb texture

250g plain flour

10g onion powder

10g paprika

10g garam marsala

10g garlic powder

50g cornflakes (lightly crushed)

5 sheets of feuille de brick (cut into thin slices 1 inch long)

Chipotle Mayonaise

250g plain mayonnaise

25g chipotle paste

10g lemon juice

1 lemon zested

1 lime zested

Combine all mayonnaise ingredients together and whisk well, leave chilled in the fridge ready to serve with the chicken.


1. In a mixing bowl place the buttermilk, egg, garam masala and smoked paprika and whisk well to incorporate all ingredients together

2. Place your chicken thigh pieces into the buttermilk mixture and mix well, cling film and refrigerate for 24 hours to marinade

3. Mix together the flour, paprika, onion powder, garlic powder, cornflakes and feuille de brick

4. Remove the chicken fron the fridge and place each piece one by one into the flour and spice mix making sure you get a good amount off texture all over the chicken pieces

5. Pre heat a deep fat fryer at 175C

6. Fry each piece for about 3-4 minutes until golden brown in colour then remove from the fryer and leave on a resting rack to cool (you can refrigerate at this stage if not cooking immediately)

7. Turn your fryer up to 190C and re fry the chicken pieces until dark golden and very crispy, drain on to papper towl, season with the chicken seasoning

8. Serve with slices of green jalepenos and plenty of chipotle mayonnaise and finish with fresh zest of lemon and lime